Roquefort Stuffed Mushrooms Recipes

ROQUEFORT STUFFED MUSHROOMS

Steps:

• Wipe any dirt off mushrooms with a damp towel.
• Gently remove stems from mushrooms and finely chop.
• Saute mushroom stems, shallot and garlic in butter and oil until all are soft.
• Add red wine and cook until almost just slightly moist.
• Remove from heat and add fresh rosemary and sage.
• Put bread crumbs in medium sized bowl and add cooked mushroom mixture.
• Mix together with chicken stock.
• Add cheeses.
• Season to taste with salt and lots of fresh ground black pepper.
• Stuff mushrooms with mixture and place in a buttered 8 x 8 baking dish.
• Cover and bake for 20 min at 400.
• Reduce heat to 350 and bake about another 20 minute If getting too brown cover loosely with foil.

ROQUEFORT-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
• Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.